Now showing items 1-10 of 18
Communities or Collections matching your query
Items matching your query
Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study
(Elsevier BV, 2014-12)
This study describes the use of Nuclear Magnetic Resonance (NMR) relaxometry to understand the effect of pectin methyl esterase (PME) + CaCl2 infusion under different conditions on cell integrity of fresh-cut and frozen-thawed ...
Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
(Springer Science and Business Media LLC, 2008-2-20)
Dielectric constant (DC) and dielectric loss factor (DLF) are the two principal parameters that determine the coupling and distribution of electromagnetic energy during radiofrequency and microwave processing. In this ...
Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk
(Springer Science and Business Media LLC, 2005-10-6)
Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, ...
Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types
(Informa UK Limited, 2010-10-25)
In this study, dielectric properties of rice cake formulations containing different gum types (xanthan, guar, locust bean, HPMC, and kappa-carrageenan) were determined at temperatures between 25 and 90 degrees C at 2450 ...
Whey protein/alginate beads as carriers of a bioactive component
(Elsevier BV, 2013-8)
Bioactive components encapsulated in gel particles offer a means to deliver these components in a time release fashion to improve health through daily diet. The objective of this work was to evaluate the physical/mechanical ...
Rheological properties of gluten-free bread formulations
(Elsevier BV, 2010-1)
In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was ...
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
(Springer Science and Business Media LLC, 2009-1-27)
Staling of breads baked in different ovens (microwave, infrared-microwave combination and conventional) was investigated with the help of mechanical (compression measurements), physicochemical (DSC, X-ray, FTIR) and ...
Purification and characterisation of two isozymes of pyruvate decarboxylase from Rhizopus oryzae
(Elsevier BV, 2007-3)
Pyruvate decarboxylases were purified and partially characterised for the first time from aerobically grown Rhizopus oryzae mycelium. Two very similar pyruvate decarboxylase isoenzymes were partially separated from each ...